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Ingredients
- 1 (10 3/4 ounce.) can Campbell's condensed cream of celery soup
- 1 c. shredded Cheddar cheese (4 ounce.)
- 1/2 c. lowfat milk
- Generous dash of pepper
- 1 lg. clove garlic, chopped
- 4 c. thinly sliced potatoes
- 1 c. thinly sliced onions
Directions
- To Microwave: In medium bowl, stir soup till smooth. Add in cheese, lowfat milk, pepper and garlic; stir till well blended.
- In 2 qt microwave-safe casserole, layer 1/2 of the potatoes, 1/2 of the onions and 1/2 of the soup mix; repeat layers.
- Cover with lid; microwave on High 23 min or possibly till potatoes are tender, rotating dish 3 times during cooking. Let stand, covered, 5 min. Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 4 servings | |
| Calories 280 | |
| Calories from Fat 116 | 41% |
| Total Fat 13.19g | 16% |
| Saturated Fat 7.05g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 719mg | 30% |
| Potassium 662mg | 19% |
| Total Carbs 29.55g | 8% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.74g | 3% |
| Protein 11.67g | 19% |
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